Chicken Parmesan Pasta

180 mins
Serves 10
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Directions

  1. 1Add the diced chicken breast, peeled or crushed tomatoes, tomato paste, minced garlic, coarse salt, Italian seasoning, black pepper, onion powder, chili flakes, and parmigiano reggiano to the slow cooker.
  2. 2Add the diced chicken breast, peeled or crushed tomatoes, tomato paste, minced garlic, coarse salt, Italian seasoning, black pepper, onion powder, chili flakes, and parmigiano reggiano to the slow cooker.
  3. 3Add the diced chicken breast, peeled or crushed tomatoes, tomato paste, minced garlic, coarse salt, Italian seasoning, black pepper, onion powder, chili flakes, and parmigiano reggiano to the slow cooker.
  4. 4Cook on high for 2-3 hours or on low for 3-4 hours.
  5. 5Cook on high for 2-3 hours or on low for 3-4 hours.
  6. 6Cook on high for 2-3 hours or on low for 3-4 hours.
  7. 7Once cooked, shred the chicken using tongs.
  8. 8Once cooked, shred the chicken using tongs.
  9. 9Once cooked, shred the chicken using tongs.
  10. 10Add the half-cooked pasta to the slow cooker.
  11. 11Add the half-cooked pasta to the slow cooker.
  12. 12Add the half-cooked pasta to the slow cooker.
  13. 13Add white miso, low-fat cream cheese, blended cottage cheese, fat-free milk, and fresh grated parmesan.
  14. 14Add white miso, low-fat cream cheese, blended cottage cheese, fat-free milk, and fresh grated parmesan.
  15. 15Add white miso, low-fat cream cheese, blended cottage cheese, fat-free milk, and fresh grated parmesan.
  16. 16Mix well and cover for about 15 minutes to allow the pasta to finish cooking.
  17. 17Mix well and cover for about 15 minutes to allow the pasta to finish cooking.
  18. 18Mix well and cover for about 15 minutes to allow the pasta to finish cooking.
  19. 19Toss in some fresh basil.
  20. 20Toss in some fresh basil.
  21. 21Toss in some fresh basil.
  22. 22Serve and enjoy.
  23. 23Serve and enjoy.
  24. 24Serve and enjoy.

Ingredients

  • 40 oz chicken breast
  • 40 oz chicken breast
  • 40 oz chicken breast
  • 1 28oz can of peeled or crushed tomatoes
  • 1 28oz can of peeled or crushed tomatoes
  • 1 28oz can of peeled or crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 2 tablespoons minced garlic
  • 2 tablespoons minced garlic
  • 2 tablespoons minced garlic
  • 1.5 tablespoons coarse salt
  • 1.5 tablespoons coarse salt
  • 1.5 tablespoons coarse salt
  • 1 tablespoon Italian seasoning
  • 1 tablespoon Italian seasoning
  • 1 tablespoon Italian seasoning
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp chili flakes
  • 1 tsp chili flakes
  • 1 tsp chili flakes
  • 15 g parmigiano reggiano
  • 15 g parmigiano reggiano
  • 15 g parmigiano reggiano
  • 672 g pasta, cooked to 50%
  • 672 g pasta, cooked to 50%
  • 672 g pasta, cooked to 50%
  • 300 g 2% cottage cheese
  • 300 g 2% cottage cheese
  • 300 g 2% cottage cheese
  • 240 ml fat free milk
  • 240 ml fat free milk
  • 240 ml fat free milk
  • 100 g 1/3 fat cream cheese
  • 100 g 1/3 fat cream cheese
  • 100 g 1/3 fat cream cheese
  • 150 g parmigiano reggiano
  • 150 g parmigiano reggiano
  • 150 g parmigiano reggiano
  • 1 tablespoon white miso
  • 1 tablespoon white miso
  • 1 tablespoon white miso
  • chopped basil
  • chopped basil
  • chopped basil

Equipment

slow cooker

Tips

  • Store everything frozen - no need to thaw, just toss in the microwave with 2-3 tablespoons of milk or water, cover with a paper towel, and microwave for 3-5 mins until heated through. Add more liquid to reconstitute the sauce/increase creaminess
  • Make sure to blend the cottage cheese for 2-3 mins to ensure it’s completely smooth all the way through - heating up slightly in the microwave can help with the process